Description
A festive and flavorful roasted vegetable medley perfect for Halloween, featuring sweet potatoes, white potatoes, carrots, and beets cut into spooky shapes and seasoned with rosemary, garlic, balsamic vinegar, and honey.
Ingredients
Scale
Vegetables
- 2 large sweet potatoes
- 2 large white potatoes
- 4 carrots, peeled
- 2 large to 3 medium red beets
Seasonings & Extras
- 2 Tbsp olive oil
- Pinch of salt and pepper
- 2 Tbsp rosemary leaves
- 1/2 bulb garlic cloves, separated with skin on
- 1 tsp balsamic vinegar
- 1 tsp honey
Instructions
- Boil the potatoes: Bring a large pot of water to a boil. Cut the sweet potatoes and white potatoes in half widthwise, then drop them into the boiling water. Boil for 5 minutes, then remove from the water.
- Boil the beets and carrots: Immediately drop the whole beets and peeled carrots into the boiling water and cook for 5 minutes.
- Cut the potatoes into shapes: While the beets and carrots cook, slice the boiled potatoes into ½ inch (1 cm) thick slabs. Use a small paring knife or a pumpkin cookie cutter to cut jack-o-lantern shapes out of the sweet potatoes. For the white potatoes, cut ghost shapes using the same thickness, using a straw or small tool to create eye holes.
- Prepare the beets and carrots: Remove the beets from the water, slice into ½ inch thick slabs, and cut witch’s hat shapes from them. Leave the carrots whole to resemble witch’s fingers.
- Season the vegetables: Place all the prepared vegetables onto a baking sheet lined with parchment paper. Drizzle with olive oil, sprinkle with salt, pepper, and rosemary leaves, and toss gently to coat evenly. Crush the garlic cloves with the side of a knife and scatter them around the baking sheet.
- Roast the vegetables: Preheat the oven to 400°F (204°C). Bake the vegetables for 1 hour, flipping them halfway through the cooking time to ensure even roasting.
- Finish with balsamic and honey: When there are 10 minutes left in the roasting time, drizzle balsamic vinegar over the beets and honey over the carrots. Return the pan to the oven to finish roasting.
Notes
- Be sure to boil the vegetables just enough to partially cook them before roasting; this helps reduce the total roasting time and softens the veggies for cutting.
- Use parchment paper to prevent sticking and for easier cleanup.
- Feel free to customize the shapes for different spooky Halloween themes.
- Flipping the vegetables halfway through roasting helps achieve even caramelization and prevents burning.
- The balsamic vinegar adds a tangy depth while honey balances the carrots with sweetness.
- This dish serves well as a festive side to any Halloween meal.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
